Baked Ginger and Lemon Chicken

Ingredients:

1 tbsp chilli flakes

2.5cm ginger root, finely chopped

6 tbsp gluten free soy sauce

1kg of skin-on chicken drumsticks

2 red onions, quartered

1 lemon, zested then sliced into rings

1 tbsp butter

2 tbsp clear honey

Method:

1. Pre-heat the oven to 200C.

2. In a small bowl, mix together the dried chillies with the ginger and GF soy sauce, then coat the chicken drumsticks in the marinade in a roasting plan large enough not to crowd the chicken pieces (they should have a 2 finger width space between them).  Add the onion quarters, then arrange the slices in between the pieces of chicken.  Roast for 35 mins, basting halfway through, until the chicken is tender.

3. Pour the juices into a small saucepan, then return the chicken to the oven.

4. Add the butter to the saucepan with the honey and lemon zest.  Reduce for a few minutes until it has reduced by a third.

5. Take the chicken back out and pour the honey sauce evenly over the chicken, then cook for a further 5-10 mins, or until the juices run clear when pieces at the thickest point.  Remove from the oven and leave to rest for 5 mins before serving (with rice and greens).

An easy one-pan dish.